Perfuming or flavoring microcapsules comprising a fireproofing agent

ABSTRACT

Perfuming or flavoring microcapsules that include a fireproofing agent in addition to a perfuming or flavoring ingredient and a carrier material, so that the microcapsules can reduce the occurrence or an explosion of reduced violence when suspended in hot air during their preparation. Also, methods of making these microcapsules and their use in perfumed, food, beverage or pharmaceutical products.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of application Ser. No. 10/613,668filed Jul. 2, 2003, which is a continuation of International applicationPCT/IB02/04749 filed Nov. 11, 2002, the entire content of each of whichis expressly incorporated herein by reference thereto.

TECHNICAL FIELD

The present invention relates to the field of perfumery and to theflavor industry. It concerns more particularly perfuming or flavoringmicrocapsules characterized by the fact that, when subjected to asufficiently powerful ignition source, their rapid combustion reactionis weak or moderate. In fact, the microcapsules of the inventioncomprise an effective amount of a fireproofing agent susceptible ofreducing the violence of their explosion, so as to classify theseparticles in a dust hazard class St-1.

BACKGROUND OF THE INVENTION

Microcapsules are employed to a large extent in the perfumery andflavoring industries. They constitute delivery systems for perfuming orflavoring ingredients and can be advantageously used in a very largenumber of applications. The encapsulation of active substances such asperfuming or flavoring ingredients provides at the same time aprotection of the ingredients there-encapsulated against “aggressions”such as oxidation or moisture and allows, on the other hand, a certaincontrol of the kinetics of flavor or fragrance release to induce sensoryeffects through sequential release.

Now, the numerous advantageous properties of microcapsules in thesefields are opposed to other properties that must be taken into accountduring their preparation, transportation, storage and handling. In fact,such delivery systems, due to their nature, and in particular to thefact that they encapsulate volatile and flammable substances, constitutecombustible dusts which can, when dispersed in air or anotheroxygen-containing gas, form readily ignitable mixtures. When ignited bya sufficient powerful ignition source, the result is a rapid combustionreaction with advancing pressure and flame front.

This issue becomes important during the preparation of microcapsules. Inparticular, spray-drying and fluidized-bed encapsulation processes arehighly concerned by this issue, as they are both based on the use of anequipment wherein particles are suspended in hot air as fine particlesand can therefore undergo explosion during their preparation.

Spray-drying is the most common encapsulation technique used tostabilize volatile substances such as flavors or fragrances, byencapsulating them in a solid form that is suited to many applications.Spray-dried powders are commonly made in the usual spray-dryingequipment. Spray-drying is usually effected by means of a rotating discor of multi-component nozzles. Detailed techniques are described forinstance in K. Masters, Spray-drying Handbook, Longman Scientific andTechnical, 1991.

Fluidized beds are used for spraying a coating on a core materialfluidized in a bed. This encapsulation technique is also well known andis described for instance in European patent application 70719 or inU.S. Pat. No. 6,056,949, the contents of the latter of which is herebyexpressly included herein by reference to the extent necessary tounderstand this technique.

Both above-described encapsulation equipments are susceptible toexplosions of particles suspended in the air, so that they thus have tobe adapted as a function of the technical safety parameterscharacterizing the particles there-treated. In particular, they have tobe dimensioned as a function of the violence of explosions that canoccur during the preparation of microcapsules. Therefore, the problem ofreducing the violence of possible explosions of powder productsresulting from such encapsulation processes is of paramount importancefor the industry.

For the safe handling of combustible substances, it is imperative toknow the dangerous properties of a product. One reliable way tocharacterize the combustible and explosive properties of a product is tosubject a sample of the product to various tests and classify theresults in accordance with the technical safety characteristics. Theinternational standards (VDI Guideline 2263 part 1: Dust Fires and DustExplosions, Hazard Assessment—Protective Measures, Test Methods for theDetermination of Safety Characteristics of Dusts, Beuth, Berlin, May1990) describe the test equipments (Modified Hartmann apparatus andClose apparatus) and methods. These methods allow to determine physicalconstants such as the maximum explosion behavior of a combustible dustin a closed system. A pyrotechnic igniter with a total energy of 10 kJis used as ignition source. From test methods described in the mentionedguidelines, a characteristic constant, K_(-St), which is dust specific,is determined. As there are so many such dusts produced and processed inindustrial practice, for example for pharmaceutical and cereal or flourproducts, it is appropriate to assign this maximum explosion constant toone of the several dust explosion classes and to use these as a basisfor the dimensioning of constructional protective measures. Thecorrespondence between these classes hereafter referred as dust hazardclasses, and the constant K_(-St) is the following: Dust Hazard ClassProduct Specific Constant K_(-St) [bar · m · s⁻¹] St-1 >0 to 200 St-2<200 to 300 St-3 <300

Now, despite that some perfuming and flavoring ingredients areclassified in a dust hazard class St-1, a large number of theseingredients and thus the microcapsules encapsulating them, and dependingon the volatility of the perfuming or flavoring ingredients, are stillclassified under an St-2 dust hazard class and thus require productionequipment specifically adapted to contain or withstand the violence ofpossible explosions, which of course can be very costly.

While solutions have been proposed for solving similar problems in othertechnical fields, such as for instance for polymeric organiccompositions which demonstrate a tendency to degrade, the perfuming andflavoring industry was never provided with an efficient solution,adapted to these products and which would solve the economic problemrelated to the costly equipment required to prepare St-2 classifiedmicrocapsules. The present invention now provides a solution to thisproblem.

SUMMARY OF THE INVENTION

The inventors have established that fireproofing agents could be addeddirectly to perfuming and flavoring microcapsules in an amount effectiveto reduce their combustion potential and propensity for violentexplosion during their preparation, in particular when the microcapsulesare suspended in hot air. Thus, the invention relates to a method forreducing the combustion potential of dry perfuming or flavoringmicrocapsules which comprises forming a dry powder of perfuming orflavoring microcapsules from an aqueous emulsion of a perfuming orflavoring ingredient and a carrier of a polymeric material; selecting afireproofing agent that can reduce the combustion potential of themicrocapsules but which would not deleteriously affect the perfuming orflavoring properties of the perfuming or flavoring ingredients or ofproducts to which the microcapsules are incorporated; and associatingthe fireproofing agent with the aqueous emulsion, the polymeric carrieror the microcapsules in an amount sufficient to impart an St-1classification to the powder to reduce its dust hazard explosive class.The invention also relates to the dry powder produced by the process,which generally includes perfuming or flavoring microcapsules comprisingat least one perfuming or flavoring ingredient dispersed in or adsorbedwithin a polymeric carrier material, with the microcapsules comprisingan effective amount of the fireproofing agent susceptible of reducingthe dust hazard explosive class of the microcapsules to St-1.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

As mentioned above, the St-class of a microcapsule is deduced from thevalue of its product specific constant K_(-St) (see correspondence Tableabove). The K_(-St) parameter is measured by means of a ModifiedHartmann apparatus and Close apparatus. This equipment and the methodsof measurement of K_(-St) are described in International standards thatare well known to the skilled artisan and are identified as (VDIGuideline 2263 part 1: Dust Fires and Dust Explosions, HazardAssessment—Protective Measures, Test Methods for the Determination ofSafety Characteristics of Dusts, Beuth, Berlin, May 1990).

The perfuming or flavoring microcapsules of the invention comprise aneffective amount of a fireproofing agent which is capable of reducingthe combustion potential and violence of the explosion of themicrocapsules possibly induced by their suspension in the air duringtheir preparation. This is very advantageous considering that suchdelivery systems are mainly composed of highly volatile ingredientswhich constitute therefore combustible dust. Such volatile ingredientshad to be used in the past in limited proportions in compositionssubjected to processes involving the suspension of particles in hot air.Now, the solution provided by the present invention allows to use higherquantities of these ingredients, and therefore provides an advantageousalternative to the prior use of precursors of certain particularlyvolatile ingredients.

The invention therefore provides an advantageous solution as regards theproblem of the preparation of perfuming and flavoring microcapsules andpowder products, in particular for preparations via processes involvinga spray-drier or a fluidized bed, wherein fine particles are suspendedin the air and are therefore more susceptible of exploding. Under anSt-1 class, the violence of the explosion will be a weak or at leastmoderate reaction, whereas it would be a strong reaction for a dusthazard class St-2, and a very strong reaction for a dust hazard classSt-3. As a consequence, the equipment used for the preparation ofmicrocapsules according to the present invention can be dimensionedaccordingly i.e. as St-1 and thus become less costly, whilstguaranteeing the same or better manufacture safety conditions.

Furthermore, the microcapsules and powder products of the invention notonly present an advantage as regards the violence of any possible suchreaction induced during their preparation, but also have proved to beless sensitive to ignition, i.e. to present a reduced tendency toexplode. This characteristic may be measured and is expressed throughthe minimum ignition energy or MIE parameter. The MIE of a dust isdefined as the lowest quantity of electrical energy stored in acapacitor which, when discharged over a spark gap, is just notsufficient to ignite the most readily ignitable dust or air mixture in aseries of twenty consecutive tests, at atmospheric pressure, ambienttemperature and lowest turbulence possible. The international standards(VDI Progress Report 134) state that dusts with a minimum ignitionenergy between 10 and 100 mJ are generally regarded as having normalignitibility, whereas, in the case of dusts with a minimum ignitionenergy below 10 mJ, particular attention must be paid to eliminate allsources of ignition, even weak ignition sources such as mechanicalsparks or discharges of static electricity.

The method for measuring a MIE parameter is described in Internationalstandards, hereby included by reference, namely VDI Guidelines 2263,part 1: Dust Fires and Dust Explosions, Hazard Assessment—ProtectiveMeasures, Test Methods for the Determination of Safety Characteristicsof Dusts, Beuth, Berlin, May 1990.

As regards the industry here-concerned, it turns out that some perfumingand flavoring powders possess, due to the nature of perfuming andflavoring ingredients, MIE values in the range of 1 to 10 mJ. Now, itturned out that, in a totally unexpected manner and as shown in theexample below, the presence of a fireproofing agent in the compositionof the microcapsules of the invention resulted in an increase in the MIEcharacterizing values of these products, which thus reached a valueabove 10 mJ. This is an unexpected advantage of the invention which ismoreover of paramount importance, as the microcapsules of the invention,besides their facilitated process of preparation, now present alsonumerous advantages as regards the requirements for their storage oreven their transport, and further handling.

The fireproofing agent of the invention is preferably selected from thegroup consisting of sodium silicate, potassium silicate, sodiumcarbonate, sodium hydrogen carbonate, monoammonium phosphate orcarbonate, diammonium phosphate, mono-, di- or trisodium phosphate,sodium hypophosphite, melamine cyanurate, chlorinated hydrocarbons andmixtures thereof. Examples of commercial products of this kind includeMONNEX° (origin: SICLI Matériel Incendie SA, Geneva, Switzerland),BI-EX® (origin: SICLI Matériel Incendie SA, Geneva, Switzerland), ABC-E®(origin: SICLI Matériel Incendie SA, Geneva, Switzerland), TROPOLAR®(origin: SICLI Matériel Incendie SA, Geneva, Switzerland) and ATO-33®(origin : SICLI Matériel Incendie SA, Geneva, Switzerland). Inparticular, the fireproofing agent is preferably those listed aboveother than NaHCO₃ or sodium carbonate. For example, U.S. Pat. No.6,555,098 discloses non-preferred encapsulated materials such as starchencapsulated sodium carbonate, but does not disclose their use asfireproofing agents. In any event, the encapsulated compounds of thatpatent are not preferred for use in the present invention although theymay provide marginal performance in certain applications.

The fireproofing agent is usually present in a proportion representingfrom 5 to 90% by weight of the total dry weight of the microcapsule.Preferably, it will represent from 5 to 15% by weight relative to thetotal dry weight of the microcapsule.

The microcapsule of the invention is based on the presence of at leastone perfuming or flavoring material and a polymeric carrier material.

The perfuming or flavoring ingredient, in the form of one soleingredient or in the form of a composition, either in isolation or,optionally, in a solution or suspension in solvents and adjuvants ofcurrent use, represents from 1 to 80%, and preferably from 1 to 50% byweight relative to the total weight of the microcapsule. The termsperfume or flavor ingredient or composition as used herein are deemed todefine a variety of fragrance and flavor materials of both natural andsynthetic origins. They include single compounds and mixtures. Specificexamples of such components may be found in the current literature, e.g.in Perfume and Flavor Chemicals by S. Arctander, Montclair, N.J. (USA);Fenaroli's Handbook of Flavor Ingredients, CRC Press or Synthetic FoodAdjuncts by M.B. Jacobs, van Nostrand Co. Inc., and other similar textbooks; and are well-known to the person skilled in the art of perfuming,flavoring and/or aromatizing consumer products, i.e., of imparting anodor or a taste to a consumer product.

In one embodiment of the invention, the perfume or flavor ingredient orcomposition is dispersed in a polymeric carrier material. Non limitingexamples of the latter include polyvinyl acetate, polyvinyl alcohol,dextrins, natural or modified starch, vegetable gums, pectins,xanthanes, alginates, carragenans or yet cellulose derivatives such asfor example carboxymethyl cellulose, methylcellulose orhydroxyethylcellulose, and generally all materials currently used forencapsulation of volatile substances.

In another embodiment, the perfume or flavor ingredient or compositionis adsorbed within a polymeric carrier material. As non-limitingexamples of the latter, one can cite amorphous silica, precipitatedsilica, fumed silica and aluminosilicates such as zeolite and alumina.

The method for preparing these of perfuming and flavoring microcapsulesinclude several alternatives. In a first embodiment, the fireproofingagent is added to an aqueous emulsion consisting of the perfuming orflavoring ingredient or composition dispersed in the polymeric carriermaterial. The obtained emulsion is then spray-dried in order to form apowder. Optionally, an emulsifier may be added to the initial emulsion.This encapsulation technique does not require a more detaileddescription herein, as it relies on conventional spray-dryingtechniques, which are perfectly well documented in the prior art, suchas is described, e.g., in the Spray-Drying Handbook, 3^(rd) ed., K.Masters; John Wiley (1979), and as is currently applied in the foodindustry or in the flavor and perfume industries.

In another embodiment, the fireproofing agent, in the form of a solidpowder, is simply blended with a spray-dried powder formed from theaqueous emulsion of perfuming or flavoring ingredient or composition inthe polymeric carrier material and the emulsifier.

A third alternative for the preparation of the microcapsules of theinvention to obtain an explosion reaction of reduced violence, is tofirstly adsorb the perfuming or flavoring ingredient or compositionwithin a porous polymeric carrier material as described above and tofurther coat the resulting system with a fireproofing agent. This methodof preparation can be carried out in a fluidized bed apparatus,according to conventional techniques such as those described forinstance in European patent application 70719 or in U.S. Pat. No.6,056,949. The particles formed by adsorption of a fragrance or flavoringredient or composition within the carrier can thus be coated aftergranulation, e.g., by spraying a solution, emulsion or melt of thefireproofing agent, which forms a protective film around the core.

During the granulation process, there can also be used usual additivessuch as artificial sweeteners, food dyes, vitamins, antioxidants,anti-foam agents, carbonic acid generators, or additional flavorantsetc. which can be added to the core material or to the spray emulsion.

The microcapsules of the invention have an average diameter varying fromusually 5 to 500 μm.

The microcapsules of the invention can advantageously be used to impart,improve, enhance or modify the organoleptic properties of a greatvariety of edible or perfumed end products. In the field of perfumery,the perfuming microcapsules resulting from any embodiment of the processaccording to the invention can be incorporated in a perfumingcomposition such as a perfume, a Cologne or an after-shave lotion, oryet they can be added to functional products such as detergents orfabric softeners, soaps, bath or shower gels, deodorants, body lotions,shampoos and other hair-care products, household cleansers, cleaning anddeodorizing blocks for toilet tanks. On the other hand, in the case offlavors encapsulated, the consumer products susceptible of beingflavored by the microcapsules of the invention may include foods,beverages, pharmaceuticals and the like.

The concentrations in which the microcapsules of the invention can beincorporated in such consumer products vary in a wide range of values,which are dependent on the nature of the product to be perfumed orflavored. Typical concentrations, to be taken strictly by way ofexample, are comprised in a range of values as wide as from a few ppm upto 5 or 10% of the weight of the flavoring or perfuming composition orfinished consumer product into which they are included.

EXAMPLES

The invention will be now illustrated but not limited by way of thefollowing examples wherein temperatures are given in degrees centigradeand abbreviations have the meaning common in the art.

Example 1

Dry Blending of a Spray-dried Perfuming Powder and a PowderedFireproofing Agent

An emulsion of the following composition was spray-dried in aspray-drier Büchi (origin : Switzerland) Ingredients grams Water 150.0CAPSUL ® ¹⁾ 67.0 Perfume concentrate ²⁾ 33.0 Total 250.0¹⁾ dextrin dioctenylsuccinate; origin: National Starch, USA²⁾ origin: Firmenich SA, Geneva, Switzerland

The theoretical yield after evaporation of water was of 100 g of powdercontaining 33% of perfume.

The explosive character of the powder was measured with a Hartmannapparatus (see VDI Guideline 2263 part 1: Dust Fires and DustExplosions, Hazard Assessment—Protective Measures, Test Methods for theDetermination of Safety Characteristics of Dusts, Beuth, Berlin, May1990), and the powder was attributed a dust hazard class St-2.

The same powder was then mixed with diammonium phosphate in a powderform, in a ratio of 80:20.

The analysis of the explosive character of the homogeneous mixture, madeunder the same condition demonstrated that the mixture could beclassified as St-1.

Example 2

Coating of Combustive Perfuming Microcapsules with Sodium Silicate

Silica dioxide spheres (Tixosil 68; origin: Rhodia, France) were filledwith the perfuming ingredient described in Example 1 and further coatedwith sodium silicate as follows

Adsorption of Perfume in Silica Dioxide

Thanks to its porous character, the silica dioxide adsorbed 60% ofperfume and still stayed as a free-flowing granule without externalliquid.

The explosive analysis measured as explained in Example 1 classified themixture as St-2.

The latter was then coated into a Kugelcoater (origin: Hüttlin, Germany)with sodium silicate, according to the following formula: Ingredientsgrams Tioxil 68 and perfume 900 Aqueous sodium silicate solution 35% 300Total 1200

After evaporation of water during the coating in the Kugelcoater, therewere obtained about 1000 g of coated spheres coated with a sodiumsilicate layer.

The explosive analysis in a Hartmann apparatus classified the product asSt-1. This result is a clear demonstration of the action of the sodiumsilicate protective layer.

Example 3

Spray-drying of a Perfuming Emulsion Comprising a Fireproofing Agent

Two perfuming emulsions were prepared from the following formulas (partsby weight): Formula A Formula B Ingredients (parts by weight) (parts byweight) Lavender perfume ¹⁾ 13.20 13.20 TWEEN ® 20 ²⁾ 0.12 0.12 Water60.00 60.00 Citric acid 0.12 0.12 CAPSUL ® ³⁾ 20.56 26.56 BUDIT ® 315 ⁴⁾2.00 — Monoammonium phosphate 4.00 — Total 100.00 100.00¹⁾ origin: Firmenich SA, Geneva, Switzerland²⁾ polyoxyethylene monolaurate; origin: ICI Chemicals, Great Britain³⁾ dextrin dioctenylsuccinate; origin: National Starch, USA⁴⁾ melamine cyanurate; origin: Budenheim, Germany

The ingredients above-cited were homogenized by means of a Silversontype fast stirrer.

The mixtures were then spray-dried in a Sodeva apparatus with anemulsion output of 2 kg/h, drying air: 320 m³/h at 350° C. and 0.45×10⁵Pa.

There were thus obtained fine powders, the diameter of the particlesbeing comprised between 10 and 300 μm and the content of liquid perfumebeing 13.2% by weight.

After measuring the dust hazard class, as explained in Example 1, of the2 kinds of powders, Formula A was classified as St-1, while Formula Bwas classified as St-2.

Furthermore, the minimal ignition energy (MIE) was measured for bothpowders (for method used, see VDI Guideline 2263 part 1: Dust Fires andDust Explosions, Hazard Assessment—Protective Measures, Test Methods forthe Determination of Safety Characteristics of Dusts, Beuth, Berlin, May1990). Formula A had a MIE comprised between 10 and 25 mJ, while FormulaB had an MIE comprised between 5 and 10 mJ. The latter was thusclassified as very reactive (very low values for its MIE) and thusshould be treated as a flammable gas (such as propane or butane). On theother hand, Formula A which possessed higher values for its MIE, wouldthus not be ignited by electric discharges.

Example 4

Spray-drying of a Flavoring Emulsion Comprising a Fireproofing Agent

Two flavoring emulsions were prepared form the following formulas (partsby weight) Formula A Formula B Ingredients (parts by weight) (parts byweight) Basilic flavor ¹⁾ 16.33 16.33 Acetaldehyde 1.81 1.81 Water 45.0245.02 CAPSUL ® ²⁾ 28.59 36.84 Disodium phosphate 8.25 — Total 100.00100.00¹⁾ origin: Firmenich SA, Geneva, Switzerland²⁾ dextrin dioctenylsuccinate; origin: National Starch, USA

The ingredients above cited were homogenized by means of a fast stirrer.

The mixtures were then spray-dried in an APV PSD 52 apparatus with anemulsion output of 1 kg/h; inlet temperature of 180° C.; outlettemperature of 80° C.; evaporation capacity of 20 kg/h at 300° C.

There were thus obtained fine powders, the mean particle sizes beingrespectively 45 μm (Formula A) and 37 μm (Formula B), and the flavorcontent of the spray-dried powders being identical to that of thestarting emulsions.

After measuring the respective dust hazard classes of the obtainedpowders, as explained in Example 1, Formula A was classified as St-1,while Formula B was classified as St-3.

Therefore the presence of an effective amount of disodium phosphate inFormula A advantageously reduced the dust hazard explosive class of thepowder.

Furthermore, the evaluation of the two powders by an expert flavoristrevealed that the flavor of the powder of formula A was not altered bythe presence of disodium phosphate.

1. A method for reducing the combustion potential of dry perfuming orflavoring microcapsules which comprises: forming a dry powder ofperfuming or flavoring microcapsules from an aqueous emulsion of aperfuming or flavoring ingredient and a carrier of a polymeric material;selecting a fireproofing agent that can reduce the combustion potentialof the microcapsules but which would not deleteriously affect theperfuming or flavoring properties of the perfuming or flavoringingredients or of products to which the microcapsules are incorporated;and associating the fireproofing agent with the aqueous emulsion, thepolymeric carrier or the microcapsules in an amount sufficient to impartan St-1 classification to the powder to reduce its dust hazard explosiveclass.
 2. The method of claim 1 wherein the fireproofing agent is addedto the aqueous emulsion and the dry powder is formed by spray-drying theresulting emulsion and the polymeric carrier.
 3. The method of claim 1,wherein the polymeric carrier material is porous and which furthercomprises impregnating the porous polymeric carrier material with theperfuming or flavoring ingredient followed by coating the impregnatedmaterial with the fireproofing agent to form the dry powder.
 4. Themethod of claim 1, which further comprises: providing the fireproofingagent in powdered form; and spray-drying the aqueous emulsion of theperfuming or flavoring ingredient and polymeric carrier to form the drypowder; and dry blending the dry powder with the powdered fireproofingagent.
 5. The method of claim 1, wherein the fireproofing agent isselected from the group consisting of sodium silicate, potassiumsilicate, sodium carbonate, sodium hydrogen carbonate, monoammoniumphosphate or carbonate, diammonium phosphate, mono-, di- or trisodiumphosphate, sodium hypophosphite, melamine cyanurate, chlorinatedhydrocarbons and mixtures thereof.
 6. A dry powder produced by themethod of claim
 1. 7. A dry powder comprising dry perfuming or flavoringmicrocapsules and a fireproofing agent in an amount sufficient toprovide an St-1 classification to the powder to reduce its dust hazardexplosive class, but below that which would deleteriously affect theperfuming or flavoring properties of the perfuming or flavoringingredients or of products to which the microcapsules are incorporated.8. The powder of claim 7 in the form of a mixture of the drymicrocapsules and the fireproofing agent in dry powder form.
 9. The drypowder of claim 7, wherein the fireproofing agent is incorporated in themicrocapsules.
 10. The powder of claim 7, wherein the fireproofing agentis selected from the group consisting of sodium silicate, potassiumsilicate, monoammonium phosphate or carbonate, diammonium phosphate,mono-, di- or trisodium phosphate, sodium hypophosphite, melaminecyanurate, and mixtures thereof.
 11. The powder of claim 7, whichcomprises from 5 to 90% by weight of the fireproofing agent relative tothe dry weight of the microcapsules and from 1 to 80% by weight of theperfume or flavor ingredient relative to the total weight of themicrocapsules.
 12. A perfumed product selected from the group consistingof a perfume, a Cologne, an after-shave lotion, a soap, a bath or showergel, a deodorant, a body lotion, a shampoo or another hair-care product,a detergent, a fabric softener, a household cleaner and a cleaning anddeodorizing block for toilet tanks, which further comprises the powderof claim 6 containing a perfuming ingredient.
 13. A perfumed productselected from the group consisting of a perfume, a Cologne, anafter-shave lotion, a soap, a bath or shower gel, a deodorant, a bodylotion, a shampoo or another hair-care product, a detergent, a fabricsoftener, a household cleaner and a cleaning and deodorizing block fortoilet tanks, which further comprises the powder of claim 7 containing aperfuming ingredient.
 14. A food, beverage or pharmaceutical product,which includes the powder of claim 6 containing a flavoring ingredient.15. A food, beverage or pharmaceutical product, which includes thepowder of claim 7 containing a flavoring ingredient.
 16. A method forproviding a St-1 dust hazardous explosive classification to a dry powderof perfuming or flavoring microcapsules, which comprises associating anedible, food-safe fireproofing agent with the microcapsules, wherein thefireproofing agent is present in an amount sufficient to reduce its dusthazard explosive class, but below that which would deleteriously affectthe perfuming or flavoring properties of the perfuming or flavoringingredients or of products to which the microcapsules are incorporated.17. The method of claim 16 wherein the powder is in the form of amixture of the dry microcapsules and the fireproofing agent in drypowder form.
 18. The method of claim 16 wherein the fireproofing agentis incorporated in the microcapsules.
 19. The method of claim 16 whereinthe fireproofing agent is selected from the group consisting of sodiumsilicate, potassium silicate, monoammonium phosphate or carbonate,diammonium phosphate, mono-, di- or trisodium phosphate, sodiumhypophosphite, melamine cyanurate, and mixtures thereof.
 20. The methodof claim 16 wherein the powder comprises from 5 to 90% by weight of thefireproofing agent relative to the dry weight of the microcapsules andfrom 1 to 80% by weight of the perfume or flavor ingredient relative tothe total weight of the microcapsules.